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Summer Salad Series: Arugula

Sweet strawberries and nutrient-dense greens can help you make the most of this summer salad while keeping you healthy! Strawberries are one of our favorite ingredients in this late summer salad recipe. Not only is the flavor delightful, but the vitamin C that comes with the strawberry provide collagen which is great for healthy skin.


Arugula with Strawberries and Vanilla Champagne Vinaigrette 

Serves 4

This crisp and light salad makes a perfect addition to a spring or summer meal. Pickled shallots are a delicious homemade condiment that is easy to make and delivers a pop of flavor. Pickling is a form of fermentation, which nourishes the digestive tract with healthy probiotics. 


Pickled Shallots

1 cup champagne vinegar

½ cup sugar

1 tablespoon sea salt or kosher salt

2 cups thinly sliced shallots


In a small saucepan, add the vinegar, sugar and salt. Bring to a boil. Remove from the heat and pour over the sliced shallots. Cool and then place in the refrigerator for at least 4 hours.


Vanilla Champagne Vinaigrette

1 cup champagne vinegar

¼ cup honey

2 tablespoons Dijon mustard

1 teaspoon sea salt

1 vanilla bean, scraped

½ cup water

1½ cup grapeseed oil


In a blender, combine the vinegar, honey, mustard, salt, vanilla bean scraping and water. Blend on high. While blending, slowly add the oil until completely emulsified. Set aside in the refrigerator.


Salad Assembly:

4 cups arugula

1 cup strawberries, hulled and quartered

1 cup cherry tomatoes, halved

1 cup Pickled Shallots

½ cup crumbled goat cheese

½ cup slivered almonds, toasted

½ cup Vanilla Champagne Vinaigrette


In a large bowl, combine all the ingredients and toss. Divide among 4 plates.


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